Korean Sweet Potato Noodles with Bean Sprouts and Tofu

Sweet potato noodles have an amazing texture and they don’t break easily like rice noodles. They soak up flavor and are a wonderful base for vegetable stir fries. 

  • 1 pack of sweet potato noodles cooked as directed on the package
  • 1 block of tofu (any firmness is fine) 
  • 1/2 an onion diced
  • 1-2 cloves of garlic diced
  • 1 Tbsp sesame oil (or just water if you have a non-stick pan) 
  • 1 diced carrot
  • 1/2-1 cup fresh diced mushroom (king oyster are my favorite but any kind are fine)
  • 2-3 cups of washed soy bean sprouts or mung bean sprouts
  • Rice vinegar, agave or other liquid sweetener and (gluten-free) soy sauce to taste
  • Chopped fresh greens for garnish

  1. Heat enough water in a separate pot to blanch the sprouts and boil the noodles
  2. Heat a pan on a medium flame, add water or sesame oil, crumble the tofu into the pan and stir so it doesn’t stick
  3. After the tofu changes color a little (browns on one side), add the onion, stir and fry for a few minutes
  4. Add the carrots, stir and fry for a few minutes
  5. Add the garlic and mushrooms
  6. When the water in the pot is hot enough boil the sprouts for 1-2 minutes and plunge into cold water immediately. Then cook the noodles as directed.
  7. Add rice vinegar, agave or other liquid sweetener and soy sauce to the pan with tofu and vegetables
  8. Top the noodles with the vegetables and eat with metal chopsticks if you have them 🙂

Cut the noodles with scissors for children that eat with their hands. Add baked squash or sweet potato to make the noodles easier to hold if needed.

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